Not sure how to cook which cut? Here, prep tips for all your chicken dinner desires.

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• Breasts, boneless, skinless: This cut is ideal for quick cooking. The key is not to overcook, which leaves the meat too firm and dry. A boneless breast can be prepared in almost limitless ways — sautéed, stir-fried, deep-fried, poached, steamed, grilled, or broiled — which is why it's a staple for every household.

• Breasts, bone in, skin on: This cut tends to be tastier than boneless breasts or cutlets because the skin and bone help retain moistness and flavor; the skin also protects against harsh heat and adds succulence. Bone-in breasts are great pan-sautéed, oven-roasted, broiled, grilled, or fried.

• Legs: Legs have a more meaty taste and a firm texture, and they retain their juiciness better than breasts do. They can handle long-cooking techniques such as braising or roasting but also can be broiled or deep-fried. They're excellent grilled; just make sure to marinate first — try yogurt and Tandoori spices or Jamaican jerk chicken herbs, hot peppers, and lime juice.

• Thighs: If you're bored with breasts, thighs can be prepared in the same ways — just allow more cooking time. Bone-in, skin-on thighs are perfect in slow-simmer dishes such as coq au vin, chicken tagine, or chicken cacciatore — the sauce enhances the flavor while they cook.

• Wings: Though they don't have a lot of meat in relation to bone, the meat that is there is tender and juicy. Wings can be pan-fried, deep-fried, or grilled. Their crispy skin helps make them delicious when heavily seasoned — whether with Buffalo, barbecue or teriyaki spices. Preparation tip: Cut off the wing tip and discard (or save to make stock) to make them easier to cook and eat.